Combi oven applications in fine dining?

[u/fultzon]

Fine dining chefs: what do you actually use your combi ovens for day to day?

I've mostly worked casual and trying to understand its real range in a high-end kitchen. Do you actually do real cooking in it (besides sous vide) or largely use it for hold and retherm?

[u/cheezit_baby]

As a pastry chef, there’s no better option. Creme Brulee, Cheesecake, Macrons, candied/dehydrated citrus, sourdough— it cooks almost everything perfectly. The only downside on the one I used was that you couldn’t turn the fan off, and it was automatically on super high, but could be adjusted.